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Best Easy Instant Pot Mac and Cheese
Ingredients
  • 450 g (16 oz) elbow macaroni
  • 1 litre (4 cups) water
  • 1.5 tsp salt or to taste
  • 1.5 tbsp butter in cubes
  • 150 g (1.5 cup) cheddar cheese
  • 100 g (1 cup) Monterey jack
  • 50 g (0.4 cup) Parmesan
  • 250 ml (1 cup) warm milk
Steps
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